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Recipes - Wild Mushroom Soup

By Nutri People


  • 15g dried porcini mushrooms
  • 700g mixed medium field or chestnut mushrooms, sliced
  • 2tbsp olive oil
  • 50g Omega Excellence Organic Coconut Butter
  • 3 shallots, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 2tsp thyme leaves
  • Sea salt and black pepper
  • 1.5 litres good vegetable or chicken stock
  • 2-3tbsp low fat crème fraîche


  1. Soak the dried mushrooms in 200ml cold water, until soft. In a large pan, fry the sliced fresh mushrooms in the coconut butter until softened, 3-4 minutes.
  2. Add the shallots, garlic and thyme, season and fry until softened, about 2 minutes more.
  3. Add the soaked porcini and their soaking water. Pour in the stock, bring to the boil and simmer for 10 minutes.
  4. Ladle the chunky mixture into a processor and then whizz, in batches, until fairly smooth but retaining a little texture. Stir in the crème fraîche and reheat before serving. 

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